Lovely Libations: Red, White and Blueberry Boozy Granita Cocktails

Hey everyone! It’s Claire Thomas here. Do you remember those frozen lemonades at the amusement park? They came with a straw with a little spoon at the end, and you’d sip the melted lemonade from the straw, and then scoop the leftover ice? Well, this, along with mouth puckering Sicilian granita, is the inspiration for this easy dessert/cocktail. No ice cream machine, no fuss—just an ice cube tray and a blender. To keep in the very Americana theme of “Red, White, and Blue” I went with raspberry rose with gin, blueberry lemon with bourbon, and coconut lime with rum. So many fun options with this one! See my recipes below and enjoy…

Blueberry Lemon Granita {made by the talented Claire Thomas of the Kitchey Kitchen!}

Blueberry Lemon Granita

Blueberry lemon granita with a splash of bourbon!

Makes 2 servings

Ingredients:

  • 2­3 lemons, peeled and then juiced (about 2/3 cup juice)
  • 1 pint blueberries
  • 1 cup water
  • ½ cup white sugar
  • Bourbon, to taste

Instructions:

  1. Combine lemon peels, blueberries, sugar, water, and lavender in a pot over medium heat, stirring until sugar is dissolved, about 10 minutes. Take off heat and let the syrup cool.
  1. Once room temp, strain, add the lemon juice, stir together, and pour into one ice cube tray.
  1. To serve, crush the ice cubes in a blender or food processor, and top with bourbon.
  1. Serve in deep cups with spoons and straws.

Raspberry Rose Granita

Raspberry Rose Granita by The Kitchey Kitchen on LaurenConrad.com.

Makes 2 servings

Ingredients:

  • 2 lemons, peeled and then juiced (about ½ cup juice)
  • 1 pint raspberries
  • 1 cup water
  • ½ cup white sugar
  • 1 teaspoon rosewater
  • Vodka or gin to taste

Instructions:

  1. Combine lemon peels, raspberries, sugar, water, and lavender in a pot over medium heat, stirring until sugar is dissolved, about 10 minutes. Take off heat and let the syrup cool.
  1. Once room temp, strain, add the lemon juice and rosewater, stir together, and pour into one ice cube tray.
  1. To serve, crush the ice cubes in a blender or food processor, and top with vodka or gin.
  1. Serve in deep cups with spoons and straws.

Coconut Lime Granita

Coconut Lime Granita.

Makes 2 servings

Ingredients:

  • 2 limes, peeled and then juiced (about 1/4 cup juice)
  • 1 1/2 cups coconut milk
  • 1/2 cup white sugar
  • Rum to taste

Red, White and Blueberry Boozy Granita Cocktails {perfect for 4th of July!}

Instructions:

  1. Combine lime peels, sugar, and half of the coconut milk in a pot over medium heat, stirring until sugar is dissolved, about 10 minutes. Take off heat and let the syrup cool.
  1. Once room temp, strain, add the lime juice and remaining coconut milk, stir together, and pour into one ice cube tray.
  1. To serve, crush the ice cubes in a blender or food processor, and top with rum.
  1. Serve in deep cups with spoons and straws. Enjoy!

Blueberry Lemon, Raspberry Rose and Coconut Lime Granitas.

What’s your favorite cocktail to make for the Fourth of July?

Let me know in the comments below. And stay tune for my film-inspired recipe coming later this month! 

X Claire
The Kitchy Kitchen

Photos: Stephanie Todaro Photography for laurenconrad.com
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